Recently, the edomae sushi becomes more and more popular in Thailand. Last time, I paid a visit at Sushi Kanda, one of the top tier edomae sushi bars in Bangkok, so this time I did not hesitate to go to Yashin by Tenyuu. This Tenyuu branch is totally different from the Tenyuu grand; the taste and quality of sushi is far better than Tenyuu grand. The head chef of Yashin is Mr. Seth Ridgway or Chef boss. He is super friendly, polite, knowledgable and skilful. During the course, He will explain each ingredient and methods he uses to cook. The counter bar can take about 6 people at a time. He will delicately serve sushi himself. Most of the fish at Yashin will be aged and marinated before serving. Chef boss said that by doing this the fish will become more savoury and give a better texture. Instead of using ordinary vinegar on sushi rice, he uses red vinegar. So the colour was deeper and the taste was stronger than others. I love this sushi rice so much.
here are 4 omakase courses: 2500thb, 3500thb, 4500thb and 5500thb. For this first trial I went for 2500THB, which includes about 9 pieces of nigiri and hand-roll maki. Just after the arrival, I was served with edamame and ginkgo with grated salt. They were warm and tasty.
The colour of akami did not look drooling but the taste was the opposite instead. It was so smooth, tender and flavourful. Because of ageing, the texture of akami become more smoother and firm up. Same goes for cyu-toro, it was soft, tender and savoury. Hardly to find a piece of cyu-toro like this in Bangkok. Sushi Kanda cyu is still better though.
Normally, raw ika will have chewy texture, way too chewy in fact but not in this case. This ika nigiri was surprisingly tender. The ika was topped with lemon juice and grated volcanic salt, so you don’t need soy sauce at all. Very enjoyable!
This is my most favourite dish among the course. The saba hand-roll maki was doubtlessly magnificent. Sourness of pickled ginger, earthy smell of oba leaf and saltiness of saba emerged together perfectly!!! A must indeed.
Chef is making hand-roll maki
Comes to my least favourite, it was unagi with a touch of pepper leaf. The unagi was well cooked. The only thing that let this dish down was pepper leaf. It presented a very strong smell and spicy which did not match well with unagi.
Tamago deserved its highlight spot of the entire course. It was soft, spongy and sweet. It present a hint of sea breeze which was pleasant. It was hardly to find tamago with a texture like this in Bangkok. According to chef Boss, there are about 4 places that serve tamago like this: Yashin by Tenyuu, Fillets, sankyodai and In mood for love(for Omakase course only).
These next two dishes were not included in the omakase course. Additional payment is needed.
To end the meal, I was served with clear lobster soup. It looked rather ordinary at the first sight but it turned out to be very savoury clear soup. It was so complex in flavour and aroma. Custard pudding was served accordingly. It was of buttery smooth and rich. What a perfect ending it was.
Yashin is surely a place that you should not miss if you are a sushi fan. . I must say that it is not comparable to those top-rank sushi bar like Sushi Saito in Japan. It might be one of the best sushi bar in Bangkok from my perspective. Somehow, I prefer Sushi Kanda rather than Yashin by tennyu.
3rd Floor, Nihonmura Mall, Thonglor 13
Bangkok, Thailand 10110
Tel: 02-712-6868 , 087-508-9395
Openning hours: Mon – Sun: 11:30 am – 2:30 pm, 5:30 pm – 10:00 pm